Tinned soup with a twist

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 12
Servings 4
Time 10

Ingredients

  • 30
    ml
    (2tbsp) olive oil
  • 5
    cm
    piece of ginger, grated
  • 3
    garlic cloves, chopped
  • 1
    onion, chopped
  • 30
    (2tbsp) curry paste
  • 5
    ml
    (1tbsp) turmeric
  • 410
    g
    1 canned lentils, drained
  • 410
    g
    1 canned chickpeas, drained
  • 250
    ml
    (1 cup) coconut milk
  • 250
    ml
    (1 cup) chicken stock
  • 250
    ml
    (1 cup) coriander, chopped
  • 5
    ml
    salt
 

Method

5
 
Heat the oil in a large pan.

Slowly cook the ginger, garlic, onion and chilli.

Add the curry paste and turmeric, and fry for 1 minute.

Add the remaining ingredients and bring to the boil.

Blend half of the mixture and leave the rest chunky.

Season and serve hot.

 

Read more on: soup  |  slow cook  |  fruit
 

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